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Wednesday, July 4, 2012

Mocha Baileys Chiffon

I've adapted this recipe using the Coffee Chiffon I've done previously :D I just added extra 2 tbsp cocoa powder to the batter and replaced the milk with some balanced baileys liquor and come out with this Mocha Baileys Chiffon! The results??....is exactly the taste am looking for! with taste of some cocoa, some coffee & baileys flavor!! yumz!...But some unexpected result happened @-@, see the below pictures and you will know why...dunno whether to cry or laugh LOL

The chiffon surface looks perfectly alright after cooling down, just like my Coffee Chiffon :) The surface is dried just nice, when lightly pressed down can hear the hissing sound 'piss piss piss' hehehe...

Nice yah?? :) all slices perfectly cut....but...

hahahaha the bottom seized! the whole bottom just dislodge without the need to go round with a knife, faint! >.<" This is the first time I've encountered this problem! So far I've baked 1, 2, 3.....29 perfect chiffons, yes 29, hahaha excluding those failed (less than 5 attempts if I remembered) and this 30th chiffon gives me a surprise loz hahaha..

So I SOS Wendy why this happen! Seems like nothing wrong with the proportions of the ingredients and neither did I overbeaten the egg whites...over folding? greasy pan (the removable section)? hehehe thanks Wendy for sharing, conclusion? there may be some grease over the pan as I did not check before pouring in the batter. Any of you ever encounter such problem? Hope you can share with me your experience! :D